As you can probably guess, this recipe was inspired by my Kale, Garlic and mushroom Quinoa bowl from Thanksgiving weekend. The flavors of the dish worked so well together that I decided to try it out with chicken.
Here is another super simple yet delicious meal(I’m not being cocky, just speaking the truth 😝)
Season chicken breast with sea salt, pepper and crushed garlic
Place on pan and cover with chopped mushrooms and avocado oil
Bake at 350 for 20 minutes
That’s it! I paired mine with broccoli the first time I made it and the second time I mixed it into my quinoa leftovers!